I hope you all are doing well. The COVID-19 news from all over the world is making me crazy. Its scary even to think about. Just hoping things get back to normal soon. Just to cheer you all up, here’s my son singing is recent favorite song, germ germ go away, he made up the song and had been singing it since :).
We had been staying at home since almost 10 days now, and the shelter-in-home started since the last 3 days in our county. There is not much to be done during these times of staying home. With a five year old running around in the house, and cleaning everything I’m laying my eyes on, its hard to prepare elaborate meals thrice daily. So, I have resorted to mostly cooking recipes that is mostly boiling, and cooks quickly.
I made this egg curry for lunch today, and stocked up some extra so that we can cover a couple of more meals in the coming few days. I prefer the jumbo eggs for this recipe, and even though we had it with rice, it is a great side with parantha or ruti.
In the ingredients list, you’ll find the recipe asks for whole garam masala, whole garam masala is a mix of whole green cardamom, cloves, and cinnamon.
8 jumbo eggs, hard-boiled
1 lb /400 gm new baby potatoes
1 medium onion, made into paste
1 tomato, made into paste
1-1/2 tablespoon ginger garlic paste
2 bay leaves
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon kashmiri chili powder
1 teaspoon garam masala
1 tablespoon whole garam masala
3 tablespoon mustard oil
Salt to taste
In a stock pot, boil about 5 cups of water with a tablespoon of salt, once the water heats to a rolling boil, gently add the eggs and baby potatoes. Cook for 10 minutes, then drain the water using a colander. Let it cool. Shell the egg and skin the potatoes.
Mix salt and turmeric to the baby potatoes and hard boiled eggs. Heat about 1 tablespoon mustard oil in a wok and fry the egg and potatoes. Once the eggs are lightly browned on all sides, keep aside for later.
In the same pan add the rest of the oil. Once its piping hot, add in the whole garam masala along with the bay leaves. Add in the onion paste and cook for 4-5 minutes in medium flame or till the raw smell of onion is gone. Stir constantly.
Add in the tomato paste and ginger-garlic paste and stir and cook for 3-4 more minutes. In a small bowl pour two tablespoon of water and mix all the spice powder along with salt. Add it to the wok and cook for 2-3 minutes, or till the oil starts separating. Add in the fried potatoes and stir to coat the masala. Cook for 3-4 minutes on medium flame. Pour in about 2 cups of water, cover and cook till the potatoes are almost done.
Add the eggs and sprinkle the garam masala powder, simmer for about two minutes. Serve hot with rice or ruti.
Notes: You can cut the eggs in half before frying and then fry them, helps the egg to absorb the flavor better.